Chicken Casserole Golden Oldie

• 8 slices bread, day old
• 4 cups cooked chicken, chopped
• 1 (4 ounce) can mushrooms, drained
• 1 (8 ounce) can water chestnuts, drained & sliced
• 4 eggs or 12 cup egg substitute
• 2 cups milk
• 12 cup mayonnaise
• 12 teaspoon salt
• 6 -8 slices American cheese or 12 cup grated cheddar cheese
• 10 34 ounces cream of celery soup
• 10 34 ounces cream of mushroom soup
• 1 (2 ounce) jar pimientos, drained
• 2 tablespoons butter (optional) or 2 tablespoons margarine, melted (optional) or 2 -3 cups potato chips, crushed (optional)

1. Remove crusts from bread, cover and set aside.
2. Arrange bread slices in a greased 13x9" baking dish.
3. Top with chopped chicken; cover with drained mushrooms and water chestnuts.
4. In a small bowl, beat eggs and blend in milk, mayonnaise and salt.
5. Pour over chicken in dish.
6. Arrange cheese on top (American or Cheddar).
7. Combine soups and pimientos and pour over cheese.
8. Cover and refrigerate for 8+ hours (overnight stated in original recipe).
9. Before baking, crumble crusts and toss with melted butter Optional: Use crushed potato chips.
10. Sprinkle bread crumbs or chips over casserole.
11. Bake uncovered at 325 degrees for 1 hr 15 minutes.
12. Let stand 10 minutes before cutting.
13. (Cooking time does not include boiling chicken meat).

bread, chicken, mushrooms, water chestnuts, eggs, milk, mayonnaise, salt, american cheese, cream of celery soup, cream of mushroom soup, pimientos, butter

Taken from www.food.com/recipe/chicken-casserole-golden-oldie-138789 (may not work)